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Lemon curd pudding with creme anglaise
Lemon curd pudding with creme anglaise
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Prep Time:
45 minutes
Cook Time:
60 minutes
Total Time:
105 minutes
"Zesty lemon curd enhances this delicious pudding."
Ingredients:
  • 2 x 200g pkt day-old plain croissants, cut in half horizontally
  • 4 eggs
  • 100g (1/2 cup) caster sugar
  • 165g (1/2 cup) Lemon Curd
  • 300ml milk
  • 300ml ctn thickened cream
  • 4.40 gm vanilla extract
  • 4 egg yolks
  • 55g (1/4 cup) caster sugar
  • 250ml (1 cup) thickened cream
  • 1 vanilla bean, split, seeds scraped
  • 200g raspberries
  • Anathoth Lemon Curd, extra, to serve
Instructions:
  • Prepare your loaf tin by greasing and lining it with baking paper. Place the croissants in the tin.
  • Combine eggs, sugar, and luscious lemon curd in a bowl, whisk until smooth. Introduce milk, cream, and fragrant vanilla extract. Whisk until sugar melts. Strain the heavenly mixture through a fine sieve into a jug. Gently pour over croissants and let it soak for 30 minutes.
  • Preheat the oven to 160C. Create a water bath by placing the loaf tin in a large baking dish and filling it halfway with boiling water. Bake for 1 hour, or until the top is golden and the custard is just set. Allow it to cool before serving.
  • Begin by whisking the egg yolks and sugar until just combined. Then heat the milk, cream, vanilla bean, and seeds until just before boiling. Gradually pour this mixture over the egg mixture while constantly whisking. Strain the custard through a sieve back into the saucepan and cook over low heat until it thickens and coats the back of a spoon, stirring constantly.
  • Gently transfer the pudding to a platter. Cut into thick slices and serve on plates. Drizzle with crème anglaise, garnish with raspberries, and a dollop of lemon curd.

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